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Before you jump to Chicken Pörkölt (Hungarian paprika stew) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
The benefits of healthy eating are these days being given more attention than ever before and there are a number of reasons for this. There are a number of health conditions related to a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. There are more and more campaigns to try to get us to lead a more healthy way of living and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. In all probability, a lot of people think that it takes too much work to eat healthily and that they will need to drastically change their lifestyle. Contrary to that information, people can change their eating habits for the better by making a couple of simple changes.
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As you can see, it’s not at all hard to start incorporating healthy eating into your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to chicken pörkölt (hungarian paprika stew) recipe. To cook chicken pörkölt (hungarian paprika stew) you need 10 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Chicken Pörkölt (Hungarian paprika stew):
- Use 1/2 kg boneless skin on chicken thighs
- You need 2 tbsp pork lard or 4 slices bacon, chopped fine
- Prepare 1 medium onion, chopped
- You need 2 cloves garlic, minced
- Use 3 tbsp Hungarian paprika
- Prepare 4 sun-dried tomatoes or ½ can (400 g) tomatoes, chopped
- You need 1 tsp garlic salt
- Provide 1 tsp freshly ground black pepper
- Use 1/2 tsp caraway seed
- Use Water
Steps to make Chicken Pörkölt (Hungarian paprika stew):
- In a medium saucepan, fry the bacon on medium heat until the fat renders. If using lard, until it melts.
- Add the onions and sauté until transparent, about five minutes.
- Add garlic and sauté for two more minutes.
- Add chicken and sauté for two more minutes, until most but not all of the pink is gone.
- Stir in paprika and remove from heat, important because paprika turns bitter when fried.
- Add salt, pepper, caraway seeds and tomatoes. Add enough water to the saucepan to just about half the depth of the meat or just a bit more. Do not cover completely with water.
- Bring to a boil, cover, and reduce heat to medium low. Let simmer like this for around an hour. If at the end of this process the sauce is still too thin let it simmer uncovered for a bit longer.
- Serve with egg noodles (spätzle), boiled potatoes, or steamed rice. Add a dollop of sour cream if desired.
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